1 Tbsp grated ginger (can use powdered ginger, but it's not as strong flavored)
1 lg butternut squash, peeled, seeded, cut into chunks
2 lg ripe pears, peeled, cored, chopped
4 cups fat-free chicken broth
Salt and pepper to taste
1/2 cup Breakstone's Light Sour Cream
1/3 cup toasted pumpkin seeds
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Let's Make It
In lg cooking pot, over med heat, saute onion and ginger in oil until onion is tender.
Add butternut squash, pears, chicken broth and salt & pepper. Bring to a boil, cover, reduce heat and simmer 15 min or until squash is tender. Cool slightly.
Puree in a blender, 1 cup at a time-all ingredients from pot, until smooth. Garnish with dollops of sour cream and a sprinkling of pumpkin seeds.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.